Many refer to Chef John Ash as the “Father of Wine Country Cuisine”. In 1980 he opened his namesake restaurant, John Ash & Company, in Santa Rosa, CA. It was the first restaurant in Northern California wine country to focus on local, seasonal ingredients used to create dishes that complemented the wines being made in the region.
He has co-hosted a radio show for more than 28 years on KSRO in Northern California. He was also host of two TV shows on the Food Network. John travels the world teaching cooking classes to both home cooks as well as professionals. He is an instructor at the Culinary Institute of America at Greystone in the Napa Valley.
In 2008 John was voted “Cooking School Teacher of the Year” by the International Association of Culinary Professionals. His passion for teaching is matched only by his passionate voice on sustainable food issues. He served for many years on the Board of the Chef’s Collaborative; a national organization of chef’s committed to sustainable and ethical food issues. He has also served on the Board of Advisors of Seafood Watch, an educational initiative for sustainable seafood by the Monterey Bay Aquarium. In 2014 the Aquarium named him “Seafood Educator of the Year” at their annual Cooking for Solutions gathering. He was recently inducted into the Guilde Internationale des Fromagers for his love and work with cheese
John has written 5 books: His latest, Cooking Wild, was published in May of 2016. Culinary Birds was published in October 2013 and won a James Beard award in 2014. John Ash Cooking One-on-One: Private Lessons in Simple Contemporary Food from a Master Teacher was published spring 2004. It also won a 2005 James Beard award. He has authored two other books: From the Earth to the Table: John Ash's Wine Country Cuisine and American Game Cooking. The former was awarded the IACP awards for Best American Cookbook and the Julia Child Cookbook of the Year. Chronicle Books released a completely revised and updated version of From the Earth to the Table in 2007. He is an occasional contributor to culinary magazines such as Fine Cooking and Eating Well.